AprD is important for extracellular proteolytic activity, physicochemical properties and spoilage potential in meat-borne Pseudomonas fragi
文献类型： 外文期刊
作者： Wang, Guangyu 1 ; Li, Qing 1 ; Tang, Wenqian 1 ; Ma, Fang 3 ; Wang, Huhu 2 ; Xu, Xinglian 2 ; Qiu, Weifen 1 ;
作者机构： 1.Nanjing Univ Finance & Econ, Coll Food Sci & Engn, Nanjing, Jiangsu, Peoples R China
2.Nanjing Agr Univ, Key Lab Meat Proc & Qual Control, Nanjing, Jiangsu, Peoples R China
3.Jiangsu Acad Agr Sci, Inst Vet Immunol & Engn, Nanjing, Jiangsu, Peoples R China
4.Minist Sci & Technol, Jiangsu Key Lab Food Qual & Safety, State Key Lab Cultivat Base, Nanjing, Peoples R China
关键词： AprD; Extracellular protease; Pseudomonas fragi; Meat spoilage
期刊名称：FOOD CONTROL （ 影响因子：4.258； 五年影响因子：4.421 ）
ISSN： 0956-7135
年卷期： 2021 年 124 卷
页码：
收录情况： SCI
摘要： Pseudomonas fragi is a common spoilage agent of aerobically stored chilled meat. Its extracellular protease contributes to the spoilage of meat. AprD is considered an important component involved in the secretion of an alkaline extracellular protease in Pseudomonas. Thus, it is very possible that aprD plays an important role in spoilage regulation in P. fragi. The objective of the present study was to investigate the effects of aprD on bacterial proteolytic activity, biological properties, and in situ spoilage potential, as well as the mode of action of the protease AprA in spoiled meat. The results showed that aprD is important for surface-associated behaviors, as an Delta aprD mutant altered autoaggregation, swimming motility, and biofilm formation. aprD also contributes to the spoilage activities of P. fragi by affecting extracellular protease activity, total volatile basic nitrogen production, pH and the sensory traits of meat samples. These results highlight the presence of aprD-mediated regulation profiles in P. fragi and may provide new perspectives on chilled meat preservation.
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